Fluffy Pancake Cereal Bowl (Print Version)

Mini fluffy pancakes served in a bowl with syrup and milk, perfect for a playful breakfast.

# What to Use:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ For Cooking and Serving

10 - Butter or oil, for greasing the pan
11 - Maple syrup, for drizzling
12 - Cold milk, for serving

# How to Prepare:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until fully combined.
03 - Pour the wet mixture into the dry ingredients and gently whisk until just combined, keeping some lumps intact to avoid overmixing.
04 - Transfer batter to a squeeze bottle, piping bag, or use a teaspoon to portion the batter.
05 - Preheat a large nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
06 - Pipe or spoon small dots of batter approximately 1/2 inch in diameter onto the skillet, spacing them adequately.
07 - Cook for 1-2 minutes until bubbles appear on the surface and edges are set, then flip and cook for another 30-60 seconds until golden.
08 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing the skillet as needed.
09 - Serve mini pancakes in bowls, drizzle with maple syrup and pour cold milk over them as with cereal. Enjoy immediately.

# Expert Advice:

01 -
  • Mini pancakes cook in seconds, so you're eating warm food instead of waiting around the stove.
  • The bowl-and-milk presentation turns breakfast into something playful that both kids and adults actually get excited about.
  • It's foolproof enough for a weekday morning but fancy enough to serve at brunch without anyone knowing how easy it was.
02 -
  • Don't overmix the batter or your pancakes will be tough and dense instead of light and fluffy, which defeats the whole purpose.
  • If your squeeze bottle batter gets too thick, thin it slightly with a tablespoon of milk, but don't make it runny or the pancakes spread too much.
  • The pan temperature matters more than you'd think; too high and they burn before the inside cooks, too low and they never puff up.
03 -
  • If you don't have a squeeze bottle, transfer the batter to a zip-top bag and snip a tiny corner for a makeshift piping bag that works just as well.
  • Medium heat is your friend; medium-high will burn the outsides before the insides cook through, and medium-low means they never get properly golden.
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